Brawn with chicken liver, carrots and fresh herbs
Making aspic yourself takes a little time, but it’s worth it, because homemade meat aspic tastes especially good. The cold appetizer, i.e. meat or vegetables pickled in jelly, is a popular snack dish and an indispensable part of German cuisine.
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- 500 g poultry liver
- 1,5 kg chicken parts, chicken giblets
- 2 liters water
- 2 carrots
- parsley root
- celery root
- 2 onions
- 40 g gelatine, to 1 liter of broth
- peppercorns, to taste
- bay leaves, to taste
- salt, to taste
- Rinse all the poultry innards under the running water and put them in a saucepan.
- Cover with water and cook for two hours.
- 30 minutes before the end of cooking, add peeled onions, root vegetables (carrot, parsley and celery), as well as peppercorns, bay leaves and salt.
- Strain the broth.
- Cut the chicken giblets into bite-sized pieces.
- Return the giblets to the broth and simmer for 20 minutes.
- Soak the gelatin in the boiled cold water (8 parts water to 1 part gelatin).
- Add the softened gelatin to the broth with the giblets, bring to a boil, but do not let it boil.
- Allow to cool and divide into deep bowls.
- Put the aspic in the refrigerator to set.
- Before serving, cut the aspic into pieces and serve with bread and mustard.
- small bowl
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